Maryland-Style Crab Cakes

Here’s a Maryland-style crab cake recipe — minimal filler, all about sweet, juicy crab meat. These are baked, so they’re a bit lighter but still rich and flavorful.

---

Maryland-Style Crab Cakes

Makes: 6 cakes • Prep: 15 min • Chill: 30 min • Bake: 12–14 min

Ingredients

• 1 lb (450 g) lump crab meat, picked over for shells
• 1 large egg, lightly beaten
• ¼ cup mayonnaise
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 tsp Old Bay seasoning
• 1 tsp lemon juice
• 1 tbsp fresh parsley, chopped
• ¼ cup crushed buttery crackers (like Ritz) — not breadcrumbs
• 1 tbsp unsalted butter, melted (optional, for brushing before baking)

---

Instructions

1. Mix binder: In a medium bowl, whisk together egg, mayonnaise, mustard, Worcestershire, Old Bay, lemon juice, and parsley.
2. Fold in crab: Gently fold in crab meat and cracker crumbs until just combined — avoid overmixing so the crab stays in large lumps.
3. Shape cakes: Form into 6 cakes (about ¾ inch thick) and place on a parchment-lined baking sheet. Cover and refrigerate for at least 30 minutes.
4. Bake: Preheat oven to 450°F (230°C). If desired, brush tops lightly with melted butter for extra golden color. Bake 12–14 minutes until lightly browned on top and heated through.
5. Serve: Great with lemon wedges and a light tartar or remoulade sauce.

---

💡 Extra tips:

• Don’t skip chilling — it keeps them from spreading while baking.
• Maryland crab cakes traditionally keep filler to a minimum — the crackers here act as a light binder without dulling the crab’s sweetness.
• Leftovers reheat best in a 375°F (190°C) oven for 8–10 minutes.

---